Optimization of medium composition for soluble dietary fibre production by Ganoderma lucidum using lotus root pomace

YONGQI YIN; MENGYU LIU; JINXIAN WU; RUNQIANG YANG; ZHENXIN GU

doi:10.56093/ijas.v84i10.44195

Authors

YONGQI YIN College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China 210 095
MENGYU LIU College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China 210 095
JINXIAN WU College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China 210 095
RUNQIANG YANG College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China 210 095
ZHENXIN GU College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China 210 095

https://doi.org/10.56093/ijas.v84i10.44195

Keywords:

Box-Behnken design, Ganoderma lucidum, Lotus root pomace, Plackett-Burman design, Soluble dietary fiber

Abstract

Statistical experimental designs were applied for the optimization of medium constituents for soluble dietary fiber (SDF) production by Ganoderma lucidum in solid state fermentation (SSF) using lotus root pomace (LRP) as the substrate. Factors including wheat bran, MgSO₄, FeSO₄ and VB₁ were identified by Plackett-Burman design (PBD) as significant for SDF production. The path of steepest ascent design (SAD) was undertaken to determine the optimal region of four significant factors. To determine the optimal values of the significant variables, Box-Behnken design (BBD) and response surface analysis were employed. The optimum conditions were found to be the 5g LRP, 1.77 g wheat bran, 0.029 g/L MgSO₄, 0.011 g/L FeSO₄ and 0.052 g/L VB₁. SDF production at these optimum conditions was 0.113 g/g DW substrate. Compositional analysis showed that SDF was composed of rhamnose, xylose, mannose, galactose and glucose in a molar ratio of 1.2:1.0:1.6:7.2:56.9.

Downloads

Download data is not yet available.

References

Bao X F, Wang X S, Dong Q, Fang J N and Li X Y. 2002. Structural features of immunologically active polysaccharides from Ganoderma lucidum. Phytochemistry 59(2): 175–81. DOI: https://doi.org/10.1016/S0031-9422(01)00450-2

Chawla R and Patil G R. 2010. Soluble dietary fiber. Comprehensive Reviews in Food Science and Food Safety 9(2): 178–96. DOI: https://doi.org/10.1111/j.1541-4337.2009.00099.x

Chen W, Zhao Z, Chen S F and Li Y Q. 2008. Optimization for the production of exopolysaccharide from Fomes fomentarius in submerged culture and its antitumor effect in vitro. Bioresource Technology 99(8): 3 187–94. DOI: https://doi.org/10.1016/j.biortech.2007.05.049

Coleman H G, Murray L J, Hicks B, Bhat S K, Kubo A, Corley D A, Cardwell C R and Cantwell M M. 2013. Dietary fiber and the risk of precancerous lesions and cancer of the esophagus: a systematic review and meta-analysis. Nutrition Reviews 71(7): 474–82. DOI: https://doi.org/10.1111/nure.12032

Esposito F, Arlotti G, Bonifati A M, Napolitano A, Vitale D and Fogliano V. 2005. Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International 38(10): 1 167–73. DOI: https://doi.org/10.1016/j.foodres.2005.05.002

Feng J, Zhang W, Han L and Zhang X. 2011. Statistical optimization of medium components to improve the antibiotic activity of streptomyces sp 19G-317. African Journal of Agricultural Research 6(19): 4 424–31.

Goni I and Martin Carron N. 1998. In vitro fermentation and hydration properties of commercial dietary fiber-rich supplements. Nutrition Research 18(6): 1 077–89. DOI: https://doi.org/10.1016/S0271-5317(98)00090-6

Guan X, Gao H and Liu H. 2010. Corrugated medium by composing with edible canna residue. China paper industry (018): 40–2.

Hsieh C and Yang F C. 2004. Reusing soy residue for the solid- state fermentation of Ganoderma lucidum. Bioresource Technology 91(1): 105–9. DOI: https://doi.org/10.1016/S0960-8524(03)00157-3

Isken F, Klaus S, Osterhoff M, Pfeiffer A F H and Weickert M O. 2010. Effects of long-term soluble vs. insoluble dietary fiber intake on high-fat diet-induced obesity in C57BL/6J mice. Journal of Nutritional Biochemistry 21(4): 278–84. DOI: https://doi.org/10.1016/j.jnutbio.2008.12.012

Jenkins D J A, Kendall C W C, Axelsen M, Augustin L S A and Vuksan V. 2000. Viscous and nonviscous fibres, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease. Current Opinion in Lipidology 11(1): 49–56. DOI: https://doi.org/10.1097/00041433-200002000-00008

Lai L S and Yang D H. 2007. Rheological properties of the hot- water extracted polysaccharides in Ling-Zhi (Ganoderma lucidum). Food Hydrocolloids 21(5): 739–46. DOI: https://doi.org/10.1016/j.foodhyd.2006.09.009

Larre Larrouy M C, Albrecht A, Blanchart E, Chevallier T and Feller C. 2003. Carbon and monosaccharides of a tropical Vertisol under pasture and market-gardening: distribution in primary organomineral separates. Geoderma 117(1-2): 63–79. DOI: https://doi.org/10.1016/S0016-7061(03)00135-6

Liu L, Bao P, Liao B, Su J, Wang J and He J. 2011. Optimization of fermentation medium for a manganese-oxidizing bacterium bacillus sp WH4 by response surface method. Chinese Journal of Applied and Environmental Biology 17(1): 130–4. DOI: https://doi.org/10.3724/SP.J.1145.2011.00130

Meng Q, Cai Q, Shi B, Fu R, Li J, Chen X, Qi K and Zhang M. 2012. Optimization of medium composition for production of lacticin LLC518 by Lactococcus lactis subsp lactis LLC518 using response surface methodology. Journal of Food Agriculture and Environment 10(1): 137–42.

Moore J, Cheng Z, Hao J, Guo G, Liu J-G, Lin C and Yu L. 2007. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agriculturale and Food Chemistry 55(25): 10 173–82. DOI: https://doi.org/10.1021/jf071590o

Napolitano A, Lanzuise S, Ruocco M, Arlotti G, Ranieri R, Knutsen S H, Lorito M and Fogliano V. 2006. Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fiber. Journal of Agriculturale and Food Chemistry 54(20): 7 863–9. DOI: https://doi.org/10.1021/jf0612777

Selvendran R R and Susan Pont M D. 1980. Simplified methods for the preparation and analysis of dietary fibre. Journal of the Science of Food and Agriculture 31(11): 1 173–82. DOI: https://doi.org/10.1002/jsfa.2740311108

Theuwissen E and Mensink R P. 2008. Water-soluble dietary fibers and cardiovascular disease. Physiology and Behavior 94(2): 285–92. DOI: https://doi.org/10.1016/j.physbeh.2008.01.001

Trinidad T P, Mallillin A C, Valdez D H, Loyola A S, Askali- Mercado F C, Castillo J C, Encabo R R, Masa D B, Maglaya A S and Chua M T. 2006. Dietary fiber from coconut flour: A functional food. Innovative Food Science & Emerging Technologies 7(4): 309–17. DOI: https://doi.org/10.1016/j.ifset.2004.04.003

Walker T. 2013. Dietary fiber lowers risk of first stroke. Formulary 48(5): 155.

Weinberg D. 1978. Secondary metabolism: regulation by phosphate and trace elements. Folia Microbiologica 23(6): 496–504. DOI: https://doi.org/10.1007/BF02885582

Yang F C, Hsieh C Y and Chen H M. 2003. Use of stillage grain from a rice-spirit distillery in the solid state fermentation of Ganoderma lucidum. Process Biochemistry 39(1): 21–6. DOI: https://doi.org/10.1016/S0032-9592(02)00255-8